How devoted are you to your favourite cookie? Meet Emelia Jackson, whose dedication to perfection knows no bounds.

Emelia Jackson would like you to consider this book an invitation to make a whole group of new best friends.

The Basic B*kkies – think choc chip, thumbprints, shortbreads. Perfect for baking with kids, for the unconfident baker and for when you want to master the simple pleasures in life. They’re called classic for a reason!

The Quirky Cookie – boutique flavours a go-go. Express yourself. Think cookimisu, apple crumble in cookie format, skillet action.

The Classy Gal – she’s a perfect sandwich, a little bit fancy, and often gluten free.

The World Traveller – crostoli to Pfeffernuesse and everything in between. The finest finds from all corners of the globe. Treats to gift or just to bake and gobble yourself.

GLAZED GINGERBREAD

I love glazed gingerbread. This one has a beautiful heat from the ginger and peppercorns, and is finished with a luscious vanilla glaze. Christmas perfection. Depending on how long you bake it, you could enjoy it soft and chewy, or firm enough to build your gingerbread house (sans glaze, of course!).

Makes 24

120 g (4 ¼ oz) unsalted butter, softened

150 g (5 ½ oz) brown sugar

1 egg

150 g (5 ½ oz) molasses

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon ground pink peppercorns

1/2 teaspoon salt

480 g (1 lb 1 oz) plain (all-purpose) flour, plus extra for dusting

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

Vanilla glaze

150 g (5 ½ oz) icing (confectioners’) sugar

20 g (3/4 oz) unsalted butter, melted

2–3 tablespoons milk

1 teaspoon vanilla bean paste

Using an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and egg until light and fluffy, about 3-4 minutes.

Add the molasses, spices and salt and mix until thoroughly combined.

Add the flour, baking powder and bicarbonate of soda and mix on low speed until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 2–3 hours or until firm to the touch.

Preheat the oven to 170°C (325°F) fan-forced.

Line two baking trays with baking paper or silicone baking mats.

Roll out the dough on a lightly floured bench until 1 cm (1⁄2 inch) thick. Cut the gingerbread into shapes – I’ve used a decorative cookie press and tree cutter on these, but a simple gingerbread cutter will also be perfect.

Place the gingerbread shapes on the baking trays. Bake the gingerbread for 12–15 minutes or until it appears puffy and lightly golden.

Allow the gingerbread to cool on the trays while you make the glaze.

For the glaze, simply combine all the icing sugar, melted butter and milk in a bowl and mix until smooth. Use a pastry brush to brush the glaze over the surface of the cooled gingerbread. Allow the glaze to set completely before eating – around 1-2 hours at room temperature will do it.

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